M
Mack T. Ruffin
Researcher at Pennsylvania State University
Publications - 217
Citations - 9943
Mack T. Ruffin is an academic researcher from Pennsylvania State University. The author has contributed to research in topics: Cancer & Cervical cancer. The author has an hindex of 48, co-authored 214 publications receiving 8723 citations. Previous affiliations of Mack T. Ruffin include University of Texas MD Anderson Cancer Center & Penn State Cancer Institute.
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Journal ArticleDOI
Dose escalation of a curcuminoid formulation.
Christopher D. Lao,Mack T. Ruffin,Daniel P. Normolle,Dennis D. Heath,Sandra I. Murray,Joanne Motino Bailey,Martha E. Boggs,James A. Crowell,Cheryl L. Rock,Dean E. Brenner +9 more
TL;DR: The tolerance of curcumin in high single oral doses appears to be excellent, and these findings warrant further investigation for its utility as a long-term chemopreventive agent.
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Pharmacokinetics of Curcumin Conjugate Metabolites in Healthy Human Subjects
Shaiju K. Vareed,Madhuri Kakarala,Mack T. Ruffin,James A. Crowell,Daniel P. Normolle,Zora Djuric,Dean E. Brenner +6 more
TL;DR: Curcumin is absorbed after oral dosing in humans and can be detected as glucuronide and sulfate conjugates in plasma.
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The Human Gut Microbiome as a Screening Tool for Colorectal Cancer
TL;DR: The results of this study demonstrate the feasibility of using the composition of the gut microbiome to detect the presence of precancerous and cancerous lesions and support the need for more cross-sectional studies with diverse populations and linkage to other stool markers, dietary data, and personal health information.
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Characteristics of a productive research environment: literature review.
Carole J. Bland,Mack T. Ruffin +1 more
TL;DR: The authors conclude that while at a distance the productive research enterprise looks like a highly robust entity, upon closer inspection it is revealed to be a delicate structure highly dependent on the existence and effective working of numerous individual, organizational, and leadership characteristics.
Journal ArticleDOI
Bioavailability of β-Carotene Is Lower in Raw than in Processed Carrots and Spinach in Women
Cheryl L. Rock,Jennifer L. Lovalvo,Curt Emenhiser,Mack T. Ruffin,Shirley W. Flatt,Steven J. Schwartz +5 more
TL;DR: The results suggest that isomerization of beta-carotene by heat treatment does not negate the enhanced beta- carotene uptake associated with consuming commercially processed vegetables compared with raw vegetables.